Preheat oven to 190 C (375 F). Thoroughly combine eggs, tuna, onion, parsley flakes, dill seed and one-third of the celery soup. Separate the crescent roll dough into four rectangles and place on greased baking sheet. Gently press diagonal perforations to seal. Place 1/3 cup (75 mL) egg mixture on each rectangle. Fold and pinch edges to seal. Bake 20 minutes. Meanwhile, make a sauce by combining remaining soup and lemon juice in saucepan and pour over baked turnovers.